DirectionsClean and slice the mushrooms if using fresh; sauté in 1 tbsp of duck fat for 5 minutes and reserve. Peel, scallop and rinse potatoes. Dry them thoroughly. In a heavy sauté pan on medium high, heat the remaining duck fat. When the fat is hot, throw the potatoes into the pan and cook for 5-10 minutes until golden. Gently flip the potatoes over with a wide spatula and cook another 10 minutes. Add reserved mushrooms. Add garlic, parsley, salt and pepper to taste. Mix together and cook 5 more minutes. Serve hot.